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Chicken Thigh Vindaloo

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A rich and spicy Chicken Thigh Vindaloo, marinated in bold spices and simmered to perfection, perfect for rice or naan.

Ingredients

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  • 4 chicken thighs
  • 3 tablespoons vinegar
  • 6 cloves garlic, minced
  • 2 tablespoons ginger, grated
  • 2 onions, finely chopped
  • 2 tablespoons vindaloo spice mix (cumin, coriander, cinnamon, turmeric, red chili powder)
  • Salt to taste
  • 2 tablespoons oil
  • Fresh cilantro for garnish

Instructions

  1. Heat oil in a pan over medium heat, allowing it to shimmer and become hot enough to sauté.
  2. Add the finely chopped onions to the oil and sauté until they turn golden brown.
  3. Stir in the minced garlic and grated ginger, cooking until fragrant.
  4. Introduce the chicken thighs to the pan, searing them until beautifully browned.
  5. Sprinkle in the vindaloo spice mix and salt, mixing well to coat the chicken.
  6. Pour in the vinegar and add enough water to cover the chicken.
  7. Bring everything to a boil, then reduce heat and let it simmer for 30-40 minutes.
  8. Serve the Chicken Thigh Vindaloo hot over rice or with naan, garnished with fresh cilantro.

Notes

Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.

Nutrition

Find it online: https://www.nailzspa.com/chicken-thigh-vindaloo/

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